Ingredients
CUCUMBER PICKLE
- 1 tbsp rice wine vinegar
- 1 tbsp caster (superfine) sugar
- 1 tbsp sesame oil
- 1 tsp freshly minced ginger, optional
- 1 tbsp chilli oil (optional)
- 2 short cucumbers, cut into chunks
CHICKEN WINGS
- 1.2 kg (2 lb 10 oz) chicken wings, cut into drumettes and wingettes (chicken flat wings, see note 1)
- 2 large garlic cloves, minced
- ¼ cup (70 g) tomato ketchup
- ⅓ cup (80 ml) tamari or all-purpose soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice wine vinegar (substitute with white vinegar)
- ¼ cup (60 ml) water
TO SERVE
- 1 tsp white sesame seeds, to garnish (optional)
- 1 spring onion (scallion), sliced (optional)
- 1 bird’s eye chilli, sliced (optional)
- Steamed jasmine rice
Instructions
- Combine the cucumber pickle ingredients in a bowl and set aside.
- Preheat the oven to 200°C (400°F) (180°C/350°F fan).
- Place the chicken in a baking dish that is large enough so the chicken is not overlapping. Add the remaining chicken wing ingredients – except the water – to the dish, ensuring the chicken is evenly coated in the marinade.
- Bake in the oven for 1 hour, turning and adding ¼ cup (60 ml) water to the base of the pan halfway through.
- Allow the chicken to rest, uncovered, for at least 10 minutes before serving.
- Sprinkle the wings with sesame seeds, spring onion and chilli (if using).
- Serve with steamed jasmine rice and the cucumber pickle on the side.
Notes
Note 1 – If you have purchased whole chicken wings, you can cut the wingettes/drumettes yourself. Place the whole chicken wing on a chopping board with the wing tip facing up. Locate the joint between the wingette and the drumette, you’ll see a natural crease or fold where the joints are located. Use a sharp knife to make a cut through the joint. To separate the drumette from the wing tip, locate the joint between the two pieces, again, you’ll see a natural crease or fold where the joints are located. Use your knife to make a cut through the joint, separating the drumette from the wing tip. Check out this video to see how. Freeze the wing tips for up to 2 months and use them the next time you’re making a chicken stock, for extra flavour.
Make Ahead
Chicken wings – Marinate the chicken wings as per the recipe and refrigerate them in an airtight container until the chicken expiry date, or freeze them in an airtight container for up to 3 months. Thaw completely in the fridge overnight to use. Cook as per the recipe.
Leftovers
Chicken wings – Refrigerate in an airtight container for up to 3 days. Reheat in the microwave for the juiciest, best results. Not suitable to freeze.
Cucumber pickle – Best prepared and eaten immediately. Leftovers can however be refrigerated in an airtight container for up to 24 hours.
- Prep Time: 10 mins
- Cook Time: 1 hour
- Category: Appetisers, mains, starters, entrees, side dishes, soups, stews, salads, sandwiches, burgers, pasta, rice, seafood, vegetarian, desserts, baking, drinks, snacks, breakfast, gluten-free, dairy-free, low-carb, grilling, barbequing, barbecuing, entertaining, party food, hors d’oeuvres, party food, holiday favourites, batch cooking , meal planning, budget-friendly, quick and easy, one pan, freezer friendly, chicken, beef, pork, lamb
- Method: Barbecuing-grilling-barbequing, roasting, baking, frying, sauteing, boiling, simmering, steaming, slow cooking, grilling-broiling, braising, pan
- Cuisine: Mexican, Italian, American, French, Asian, Greek, Thai, German, Indian, Middle Eastern, Mediterranean